Lemon Cream Meltaways Recipe – Easy Festive Holiday Cookies

Posted on September 28, 2025

The first time I tasted a lemon cream meltaway, it was like sunshine in the middle of winter—a bright, zesty burst wrapped in a pillowy, buttery bite. These cookies have this magical thing going on: they practically dissolve on your tongue, leaving behind a gentle citrus tang that somehow tastes like happiness and holiday cheer. I’ve baked a lot of cookies, but honestly, nothing makes my kitchen smell more inviting than a batch of these freshly baked lemon meltaways. My family literally hovers around the oven, sneaking peeks, waiting for that moment they can swipe the first warm cookie (sometimes before the glaze even sets—oops!).

It all began one December when I wanted something different from the usual gingerbread and chocolate chip lineup. I stumbled across an old recipe card from my grandma—a faded scribble that simply read “Lemon Melts: Christmas.” I remember thinking, “Lemon, in December?” But after one bite, I was hooked. The creamy lemon filling tucked between two dainty cookies was pure genius, and ever since, these lemon meltaways have been a festive staple in our home. If you crave that perfect balance of sweet and tangy, and you love cookies that melt in your mouth (without being overly rich), this lemon cream meltaway recipe is for you.

Whether you’re baking for a holiday cookie swap, filling up the treat table for a family gathering, or just want a cheery afternoon pick-me-up, these lemon cream meltaways deliver every time. They’re easy to make, look absolutely adorable on a platter, and—bonus—everyone asks for the recipe. I’ve tested, tweaked, and perfected this recipe over the years, and I’m not shy about calling it the best lemon cream meltaways you’ll ever try. So preheat your oven, grab your favorite apron, and get ready to taste a little slice of festive joy!

Why You’ll Love This Lemon Cream Meltaways Recipe

Let’s face it—holiday cookies are a dime a dozen. But these lemon cream meltaways? They’re something special, and I’m not just saying that because I’m obsessed with lemon (though it’s true). Here’s why you’ll fall in love with this recipe, just like I did:

Quick & Simple: The dough comes together fast, with no chilling required. You can have a batch from bowl to bite in under an hour—because who wants to wait for cookies?
Pantry Staples: No need to hunt down specialty ingredients. The lemon zest, juice, and a bit of cream cheese are likely already hanging out in your fridge and pantry.
Perfect for the Holidays: Their bright yellow glaze and dainty size make them a gorgeous addition to any cookie tray. Friends and family will honestly think you bought them from a fancy bakery.
Crowd-Pleaser: I’ve never met anyone (kid or adult) who didn’t reach for a second (or third). They disappear at parties—sometimes before dessert even “officially” starts.
Unbelievably Soft: These cookies are melt-in-your-mouth tender, with a creamy lemon filling that’s light, not cloying. It’s the kind of treat that makes you pause and savor every bite.

What sets these lemon cream meltaways apart? For one, I blend the cream cheese into the dough and the filling, which makes for an extra-rich, pillowy texture. I also use fresh lemon juice and zest (none of that bottled stuff) for a bright, natural flavor. The glaze is silky and tangy, and just a little drizzle makes the cookies look so festive.

There’s something about the balance of tart citrus and gentle sweetness that feels nostalgic and new all at once. These cookies aren’t just “good”—they’re the kind you remember long after the holidays are over. They’re a little bit of sunshine, comfort, and celebration—baked into every bite. Trust me, your cookie platter won’t be the same without them.

What Ingredients You Will Need

This lemon cream meltaway recipe keeps things delightfully simple, but every ingredient pulls its weight to create a cookie that’s soft, flavorful, and impossible to resist. Here’s what you’ll need:

For the Cookies:
- Unsalted butter, softened (1 cup / 226g) – Gives that classic rich, melt-in-your-mouth feel.
- Cream cheese, softened (4 oz / 113g) – Adds creaminess and a slight tang. I love using Philadelphia for the smoothest texture.
- Powdered sugar (1 cup / 120g) – Dissolves easily for a tender crumb and gentle sweetness.
- Lemon zest (from 2 medium lemons) – Packs a punch of fresh citrus flavor. I always zest before juicing.
- Pure vanilla extract (1 tsp / 5ml) – Balances the lemon for a rounded, bakery-style taste.
- All-purpose flour (2 cups / 250g) – Keeps the cookies light but sturdy enough to sandwich the cream.
- Cornstarch (1/4 cup / 30g) – This is the secret to that ultra-tender, “melting” texture.
- Salt (1/4 tsp / 1g) – Just enough to sharpen all the flavors.
For the Lemon Cream Filling:
- Cream cheese, softened (3 tbsp / 45g) – For a lusciously creamy filling.
- Butter, softened (2 tbsp / 28g) – Adds a silky, rich base.
- Powdered sugar (3/4 cup / 90g) – Keeps the filling light and smooth.
- Lemon juice (2 tbsp / 30ml, freshly squeezed) – Bright, bold citrus flavor (avoid bottled juice for best taste).
- Lemon zest (1 tsp) – For extra zing.
- Vanilla extract (1/2 tsp / 2.5ml) – Enhances the creaminess.
For the Glaze (Optional, but highly recommended!):
- Powdered sugar (1 cup / 120g)
- Lemon juice (2 tbsp / 30ml, freshly squeezed) – For a tangy finish.
- Milk or cream (as needed, 1-2 tsp / 5-10ml) – Just to thin the glaze to your liking.
- Extra lemon zest (for sprinkling, optional) – Looks beautiful and adds a pop of flavor.

Ingredient Tips: If you need to make these gluten-free, swap the flour for a 1-to-1 gluten-free blend (I’ve had great results with Cup4Cup). For a dairy-free version, use vegan butter and a plant-based cream cheese (like Kite Hill). And if you’re out of fresh lemons, you can use Meyer lemons for a sweeter, floral twist. Honestly, the fresher the zest and juice, the brighter your cookies will taste!

Equipment Needed

You don’t need a professional kitchen to bake perfect lemon cream meltaways—just a few basics and a little love:

Stand mixer or hand mixer: A good mixer makes creaming the butter and cream cheese so much easier, but you can do it by hand with a sturdy spoon (just expect a workout!).
Mixing bowls: At least two—one for the dough, one for the filling. I usually grab my trusty glass ones so I can see everything coming together.
Microplane or fine zester: For getting the most zest (and flavor) from your lemons. If you don’t have one, a regular box grater on the fine side works—just watch your knuckles!
Measuring cups and spoons: For accuracy—baking is a little fussy about that.
Baking sheets: Lined with parchment paper for easy cleanup and to keep the cookies from sticking.
Small cookie scoop or teaspoon: Ensures uniform cookies, which helps them bake evenly (but a regular spoon works in a pinch).
Cooling rack: Helps the cookies cool quickly without getting soggy bottoms.
Offset spatula or butter knife: For spreading the cream filling without breaking your cookies.

If you’re on a tight budget, most of these can be found at discount stores or secondhand shops. I’ve used everything from old wooden spoons to silicone spatulas, and honestly, as long as you’re gentle with the cookies, you’ll be fine. Just be sure to keep your zester sharp and your cookie sheets clean—little things make a big difference in baking!

How to Make Lemon Cream Meltaways

Prep Work (10 minutes):
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Zest and juice your lemons. You’ll need about 2 tablespoons juice and all the zest you can get from two lemons. Set aside.
- Soften your butter and cream cheese until they’re at room temp—this will ensure a smooth, creamy dough.
Make the Cookie Dough (10 minutes):
- In a large bowl, cream together 1 cup (226g) unsalted butter and 4 oz (113g) cream cheese until light and fluffy. I usually beat for about 2-3 minutes on medium speed (it should look pale and airy).
- Add 1 cup (120g) powdered sugar, lemon zest, and 1 tsp vanilla extract. Beat until smooth.
- In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 1/4 cup (30g) cornstarch, and 1/4 tsp salt.
- Gradually add the flour mixture to the wet ingredients, mixing on low until just combined. Don’t overmix—the dough should be soft and slightly sticky.
Shape & Bake (12-15 minutes):
- Scoop out small, 1-inch (2.5cm) balls of dough and roll gently in your hands. Place 2 inches apart on the prepared baking sheets.
- Flatten each ball slightly with your palm or the bottom of a glass. They don’t spread much, so the shape you make is what you get.
- Bake for 10-12 minutes, or until the edges are just barely golden. The tops will stay pale—don’t wait for browning or they’ll dry out.
- Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Lemon Cream Filling (5 minutes):
- In a small bowl, beat 3 tbsp (45g) cream cheese and 2 tbsp (28g) butter until fluffy.
- Add 3/4 cup (90g) powdered sugar, 2 tbsp (30ml) fresh lemon juice, 1 tsp lemon zest, and 1/2 tsp vanilla extract. Mix until smooth and creamy.
- If the filling is too runny, add more powdered sugar by the tablespoon. Too thick? A splash of lemon juice or milk will fix it.
Fill the Cookies (10 minutes):
- Once cookies are completely cooled, match them up in pairs of similar size.
- Spread about 1 teaspoon of filling on the flat side of one cookie, then sandwich with the other. Be gentle—they’re delicate!
Optional: Make the Glaze (5 minutes):
- Whisk together 1 cup (120g) powdered sugar, 2 tbsp (30ml) lemon juice, and a splash of milk or cream as needed until you have a pourable glaze.
- Drizzle over the sandwiched cookies and sprinkle with extra lemon zest if desired.
Set & Store (15 minutes):
- Allow the glaze to set at room temperature—about 15 minutes. Then they’re ready to serve or store.

Troubleshooting: If your dough is too sticky to handle, chill it for 10-15 minutes. If the cookies spread too much, your butter may have been too soft—pop the dough balls in the fridge for a few minutes before baking. And always, always let the cookies cool before filling, or you’ll end up with a gooey mess (I’ve learned the hard way!).

Cooking Tips & Techniques

Baking these lemon cream meltaways is pretty forgiving, but a few pro tricks make a world of difference:

Room Temperature Ingredients: Don’t rush the softening. Cold butter or cream cheese leaves lumps, while overheated ingredients make the dough greasy. I set mine out an hour ahead (or microwave the butter for just 10 seconds if I forget).
Don’t Overmix: Once the flour is in, mix just until combined. Overworking the dough can make the cookies tough instead of tender.
Uniform Sizing: Use a cookie scoop or measure each ball. Even sizes help with even baking—trust me, no one wants burnt edges and raw middles.
Watch the Bake Time: These cookies don’t brown much. Pull them when the bottoms are just golden. They’ll set up as they cool and stay ultra-soft.
Cool Completely Before Filling: Warm cookies will melt your filling (been there, done that, ended up with lemon soup!).
Glaze Consistency: Start with less liquid in the glaze and add a few drops at a time. It’s easier to thin than to thicken.
Storage for Softness: Store with a slice of fresh bread in the container—the bread gives up moisture and keeps cookies soft!

I’ve definitely overbaked these before, thinking “just a minute more,” and regretted it when they lost their signature meltaway texture. If in doubt, pull them early—they’ll finish setting on the rack. And if you’re baking multiple sheets, rotate them halfway for the most even color.

Variations & Adaptations

One of my favorite things about lemon cream meltaways is how easily they adapt to different tastes, dietary needs, and even the seasons. Here are some fun twists to try:

Gluten-Free: Swap all-purpose flour for a cup-for-cup gluten-free blend. I’ve used Bob’s Red Mill and Cup4Cup with great results—no one could tell the difference!
Berry Burst: Add 2 tablespoons of freeze-dried raspberry or blueberry powder to the filling for a fruity, colorful surprise. The lemon-berry combo is so good it’s almost unfair.
Meyer Lemon or Orange: Use Meyer lemons for a sweeter, floral note, or swap the zest and juice for orange if you want a milder citrus flavor. Garnish with candied orange peel for extra flair.
Dairy-Free: Use vegan butter and a plant-based cream cheese like Miyoko’s or Kite Hill. The result is just as creamy and zippy—promise!
Add Spices: A pinch of ground ginger or cardamom in the dough brings a cozy, wintery twist. I tried this last December and got rave reviews from my spice-loving friends.
Mini Meltaways: Make bite-sized cookies for party platters. Just use a 1/2 teaspoon of dough per cookie and reduce baking time to 7-8 minutes.

Honestly, my personal favorite is the berry-lemon variation—especially for spring events or baby showers. It’s all about finding your signature flavor combo and making these cookies your own!

Serving & Storage Suggestions

These lemon cream meltaways are best served at room temperature, where the filling is creamy and the glaze just barely gives under your teeth. They look stunning stacked on a vintage plate or arranged in mini cupcake liners for a holiday dessert table.

Pairings: Serve alongside a pot of Earl Grey tea or a sparkling glass of prosecco for a truly festive feel. They also pair beautifully with berry compote or a dollop of whipped cream for a fancier dessert vibe.
Storage: Store in an airtight container at room temperature up to 3 days, or in the fridge for up to a week. If stacking, separate layers with parchment to keep the glaze looking pretty.
Freezing: You can freeze filled cookies (without glaze) for up to 2 months. Thaw at room temp, then glaze before serving for best results.
Reheating: Not needed, but if you prefer a just-baked feel, let cookies sit out for 10-15 minutes after refrigerating.
Flavor Development: The lemon flavor actually deepens after a day—so if you can wait, they’re even better on day two!

Nutritional Information & Benefits

Each lemon cream meltaway is about 110 calories (based on a standard-size sandwich cookie with glaze), with 2g protein, 5g fat, and 15g carbs. They’re a lighter alternative to rich chocolate or peanut butter cookies, thanks to the use of fresh lemon and a moderate amount of cream cheese.

Health Highlights: Lemons are naturally high in vitamin C and antioxidants. The use of real lemon zest and juice gives these cookies a bright flavor without artificial additives. If you opt for gluten-free or dairy-free versions, they’re easy to adapt for special diets. Just remember there are nuts and dairy in the classic recipe, so check those ingredient labels if allergies are a concern.

Personally, I love that these cookies are satisfying without feeling heavy—perfect for those times when you want a treat but don’t want to overdo it. They’re little bites of sunshine for your tastebuds and your mood.

Conclusion

If you’re looking for a cookie that stands out from the holiday crowd, lemon cream meltaways are it. They’re easy, festive, and bursting with fresh citrus flavor—everything I want in a holiday treat. Plus, they’re almost impossible to mess up, and so easy to share (if you can resist eating the whole batch yourself!).

I hope you’ll make these lemon cream meltaways your own—try a new variation or pass the recipe along to a friend. It’s one of those recipes that becomes a tradition after just one bite. And for me, baking these cookies isn’t just about the taste—it’s about creating a little joy, one melt-in-your-mouth moment at a time.

Let me know in the comments if you bake them, how you customize yours, or if you have a holiday cookie story to share. Happy baking and happy holidays—may your kitchen smell like lemony goodness all season long!

Frequently Asked Questions about Lemon Cream Meltaways

Can I make lemon cream meltaways ahead of time?

Yes! You can bake and fill the cookies a day or two in advance. They actually taste even better after resting overnight. Wait to glaze until just before serving for the prettiest presentation.

Can I use bottled lemon juice instead of fresh?

Fresh is best for both flavor and aroma, but if you’re in a pinch, bottled lemon juice works for the filling and glaze. For the dough, stick with fresh zest for that punchy lemon flavor.

How do I keep the cookies soft after baking?

Store them in an airtight container with a slice of bread (the bread helps retain moisture). Avoid refrigerating unless your kitchen is very warm, as cold can dry them out.

What can I use if I don’t have cream cheese?

You can substitute mascarpone or even a thick Greek yogurt in a pinch, but the texture and tang will be a little different. Vegan cream cheese also works well if you’re dairy-free.

Can I freeze lemon cream meltaways?

Absolutely! Freeze unglazed, filled cookies in a single layer, then transfer to a freezer bag. When ready to serve, thaw at room temp and glaze. They’ll taste freshly baked!